Recipes
Southwestern Spring Salad with Margarita Dressing

Southwestern Spring Salad with Margarita Dressing

YIELD: per serving

To taste mixture of kosher salt, black pepper and paprika
1 oz. mescaline mixed greens, washed and chilled
1-3 ea. navel orange slices (with a channel knife make grooves before slicing)
1/6 --1 /8 of whole avocado (wedged and fanned)
2 oz. corn bread (cut planks from cornbread and grilled to obtain grill marks)
1-2 oz. seedless cucumber, julien

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